Raspberry Brownies

These chewy raspberry brownies bake fresh raspberries and chopped white chocolate into a one bowl brown sugar batter.

Course Dessert

Cuisine American

Keyword raspberry brownies

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 292kcal

Preheat the oven to 350°F. Grease a 9×9 baking pan and line it with parchment paper.
In a large bowl, mix melted butter with brown sugar, vanilla extract, and the egg. Mix well to combine.
1/2 cup salted butter, 1 cup light brown sugar, 1 large egg, 1 tablespoon vanilla extract
Add the flour and baking powder to the mixture. Mix well until all the ingredients are fully incorporated.
1 cup all-purpose flour, 1 teaspoon baking powder
Finally, add the fresh raspberries and chopped white chocolate to the mixture and gently stir to distribute them evenly.
1 cup fresh raspberries, 1/2 cup chopped white chocolate baking bar
Pour the batter into the prepared mold and spread it out evenly.
Bake in the preheated oven for 25 minutes or until the top is golden. Avoid overbaking to maintain the brownies’ moistness.
Once baked, remove from the oven and place on a wire rack to cool completely.
Once the blondies are completely cool, cut them into squares.

Use Room Temperature Ingredients: Make sure the butter and egg are at room temperature for easy mixing.
Do Not Overmix: Mix the batter just until the ingredients are combined to keep the brownies tender.
Even Distribution: Make sure the raspberries and white chocolate are evenly distributed throughout the batter for consistent flavor in every bite.
Line the Pan with Parchment Paper: This makes it easy to lift the brownies out of the pan and ensures clean slices.
Monitor Baking Time: Keep an eye on the brownies while they bake to avoid overbaking. They should be golden on top but still moist inside.
Cool Completely Before Cutting: Let the brownies cool completely in the pan before cutting to ensure they hold their shape.